Laboratory technology for extraction and analysis of vegetable oils
DOI:
https://doi.org/10.15276/opu.1.71.2025.23Keywords:
vegetable oil, extraction, chromatography, fatty acid composition, infrared spectroscopyAbstract
A technology for cold pressing, extraction, and analysis of oil from flax seeds, black cumin, grapes, rose hips, sea buckthorn, and pomegranate has been developed. The acid and iodine values were determined, and the molecular structure and fatty acid composition of the extracted oil samples were investigated using infrared spectroscopy and gas-liquid chromatography. Hexane and methylene chloride were identified as the most effective solvents for laboratory extraction in a Soxhlet apparatus. Preliminary maceration of the comminuted raw material was found to increase the lipid yield, an effect that was particularly pronounced in the extraction of oil from rosehip and sea buckthorn seeds. The determined acid and iodine values indicate a high content of unsaturated fatty acids and a low degree of hydrolysis in the investigated oil samples. The fatty acid profile of grape seed, rosehip, sea buckthorn, and black cumin oils is dominated by linoleic acid, with its content ranging from 41.2 ± 0.17% to 72.7 ± 0.06%. In flaxseed oil, linolenic acid is the predominant fatty acid (49.3 ± 0.04%), whereas in pomegranate seed oil, punicic acid prevails (86.1 ± 0.28%). Conversely, the concentration of linoleic acid in flaxseed oil is only 15.2 ± 0.04%. Significant amounts of linolenic acid were also detected in the oil samples from rosehip seeds (25.9 ± 0.11%) and sea buckthorn seeds (27.8 ± 0.16%). The oleic acid content varied from 4.3 ± 0.16% in pomegranate seed oil to 25.1 ± 0.12% in black cumin seed oil. Furthermore, palmitic (2.7 ± 0.07%...11.8 ± 0.00%), stearic (1.7 ± 0.03%...5.9 ± 0.01%), arachidic (0.1 ± 0.00%...1.0 ± 0.03%), and cis-11-eicosenoic (0.1 ± 0.00%...0.7 ± 0.04%) acids were identified in the studied samples. The infrared spectra of the oil samples exhibit absorption bands characteristic of C–H stretching and bending vibrations of methyl, methylene, and methine groups; C=C double bond stretching and bending vibrations; C=O carbonyl stretching vibrations; and C–O ester bond vibrations. The presence of characteristic peaks in the regions of 938 cm−1 and 989 cm−1 in the infrared spectrum of pomegranate seed oil confirms the presence of conjugated double bonds of punicic acid, which is the principal component of this oil.
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